Simple Vegan Pasta Bake With Tofu (Gluten-free)
This simple vegan pasta bake with tofu is a flavourful crowd-pleasing dish that is also great for an easy weeknight dinner! Made with a creamy and healthy tomato sauce and packed full of vegetables, this dish is so tasty that you'll be coming back for seconds. Gluten-free and oil-free.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 0.8 lbs gluten-free penne pasta
- 1 lb firm tofu, cubed
- 2 tbsp tamari
- 1 cup cashews soaked overnight, drained and rinsed
- 2 cans canned tomatoes (800g)
- 2 cloves garlic
- 2 tsp paprika
- 2 tsp cumin
- 5 tbsp nutritional yeast
- 2 tbsp fresh oregano chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 15 asparagus tips
- 1 medium red onion chopped
- 1/2 medium aubergine chopped
Preheat the oven to 200 degrees C/392 F. Cook the pasta according to instructions on packaging until al dente. Drain and rinse once it is ready. At the same time, marinade the tofu in the tamari for at least 15 minutes.
Add the cashews, canned tomatoes, garlic, paprika, cumin, fresh oregano, salt and pepper to a blender or food processor. Blend until smooth.
In a large mixing bowl, toss the cooked pasta with the tofu, asparagus, red onion and aubergine. Transfer to a casserole dish and pour over the sauce.
Cook in the preheated oven for 20-25 minutes. Serve straight away wish a side salad and vegan yoghurt, or keep in the fridge in an airtight container for 3-4 days.
Calories: 718kcal | Carbohydrates: 101g | Protein: 35g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 922mg | Potassium: 1204mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1475IU | Vitamin C: 22.8mg | Calcium: 253mg | Iron: 10.3mg